Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지

The Antibacterial Action of Garlic, Onion, Ginger and Red Pepper Juice

마늘, 양파, 생강, 고추즙의 항균작용

  • 서화중 (조선대학교 식품영양학과)
  • Published : 1999.02.01
Download PDF
⟨ Previous Next ⟩

Abstract

This study was carried out to determine the inhibitory effect of juice of garlic, onion, ginger and red pepper against Staphylococcus aureus, Salmonella enteritidis, Vibrio parahaemolyticus and Enterobacter cloacae which are food born disease organisms. It was found that 1~2.5%(wt/vol.) garlic juice showed strong antimicrobial action against growth of all test bacteria at 1/20$\times$10-6 dilution. Especially 1% garlic juice completly inactivated Vibrio parahaemolyticus but approximately 71.9~88% of reduction at same concentration in other bacteria was occurred. 2.5% onion juice had 28.5% antimicrobial activity on Sal. enteritidis, but 50% reduction was occurred on St.aureus and V. parahaemolyticus at same concentration. Antibacterial activity of ginger juice was similar to that of onion juice. 2.5% ginger juice showed approximately 50% reduction on Sal. enteritidis and V.parahaemolyticus, but less antimicrobial activity was occured on St. aureus and E. cloacae. Red pepper juice showed the least antimicrobial activity on food born disease organism compared to that of other juices. 2.5% red pepper juice showed 11.3%, 18.7% and 8.1% reduction on St. aureus, Sal. enteritidis and V.parahaemolyticus, respectively.

Keywords

References

  1. Duodecim. v.108 Garlic-a spice of a medicine?(editorial) Aro, A.
  2. Indian Journal of Dairy Science v.41 Antibacterial activity of garlic extract against lactic acid bacteria and contaminants of fermented milk Gandhi, D. N.;Ghodekar, D. R.
  3. J. Sci. Fd. Agric. v.21 Antibacterial action of vegetable extracts on the growth of pathogenic bacteria AL-Delaimy, K. S.;Ali, S. H.
  4. Jeungbo Dongeubogam Huh, J.
  5. Dohae bonchogangmok Lee, S. J.
  6. Me. Soc. Imp. Sci. Agr. Art. Lille Ser. v.25 Memoire sur la fermintation appelee lactique Pasteur, L.
  7. Angewante, Chemie, J. Gelschaft Deutscher Chemiker v.31 The organosulfur chemistry of genus Alliiumimplication for the organic chemistry of sulfur Block, E.
  8. Pharm. Acta Helv. v.67 Antimicrobial activity of naphotquinones and Allium extracts combined with antibiotics Didry, N.;Dubreuif, L.;Pinkas, M.
  9. Applied Microbiology v.17 Death of salmonella typhimurium and Escherichia coli in the presence of freshly reconstituted dehydrated garlic and onion Michael, G. J.;Reese, H. V.
  10. Proceedings of the Japanese Association of Mycotoxicology Suppl. v.1 Laboratory evaluation of plant extracts for the control of Aspergillus growth and aflatoxin formation Garcia, R. P.;Garcia, M. I.
  11. Canadian Journal of Botany v.68 Antifungal activity of ajoene, a constituent of garlic(Alliium sativum) Singh, U. P.;Pandey, V. N.;Wagner, K. G.;Singh, K. P.
  12. Planta Med. v.58 In vitro virucidal effects of Alliium sativum(garlic) extract and compounds Norbert, D. W.;Douglas, O. A.;Janes, A. N.;Byron, K. M.;Larry, D. L.;Bronwyn, G. H.
  13. Planta Medica. v.55 Antiviral constituents from Allium sativum Hughes, B. G.;Murray, B. K.;North, J. A.;Lawson, L. D.
  14. Nutrition Research v.10 Allium sativum(garlic) and cancer prevention Lau, B. H. S.;Tadi, P. P.;Tosk, J. M.
  15. Journal of the National Cancer Institute v.81 Allium vegetables and reduced risk of stomach cancer You, W. C.;Blot, W. J.;Chang, Y. S.;Ershow, A.;Yang, Z. T.;An, Q.;Henderson, B. E.;Fraumeni, J. F.;Jr. and Wang, T. G.
  16. Indian J. Med. Res. v.93 Effeicacy of aqueous extract of garlic and allicin in experimental shigellosis in rabbits Chowdhury, A. K.;Ahsan, M.;Islam, S. n.;Ahmed, Z. U.
  17. Chimestry of pharmacognosy Jeong, M. H.
  18. Pharmacognosy Han, D. S.
  19. Encyclopedia of natural medicine Kim, J. K.
  20. Experimental microbiology Han, D. S.;Yu, S. J.;Kim, B. K.;Kim, K. H.
  21. Microbial food poisoning Adrian, R. E.
  22. FEBS Letters v.261 Allicin, a naturally occurring antibiotic from garlic, specifically inhibits acety1-CoA synthetase Focke, M.;Feld, A.;Lichtenthaler, K.
  23. Scientific American v.252 The chemistry of garlic and onion Bloch, E.